Rizotto d'Ailerons (Risotto with Stuffed Wing Pinions)

Ingredients

• wing pinions
• fine sausage meat
• 80 grammes white truffles
• white wine
• rizotto

Instructions

1. Bone the wing pinions.
2. Mix fine sausage meat with 80 grammes of chopped white truffles per pound of forcemeat and stuff the pinions with it.
3. Braise them in white wine.
4. At the moment of serving, cut them into escalopes and roll them in the braising liquor, skimmed of fat, strained and reduced.
5. Mould a border of rizotto on the serving dish and arrange the escalopes in the middle of it.